It’s been a few years since we’ve made cookies together as a family around the holidays, but I decided to resurrect our family’s sugar cookie recipe for gifting to friends and neighbors this year. The cookies are even better than I remember them as a child–soft, chewy, and full of Christmas cheer. I love the idea of making the Christmas season magical for Gemma in the form of family traditions, and know this will be a favorite for when she’s old enough to participate and enjoy.
We always made a traditional buttercream frosting for our cookies growing up, but this time I tried royal icing and loved how pretty the glossy finish is. Either one will work with these sugar cookies, but can also just be dusted with a little granulated sugar or sprinkles before they go in the oven.
This was the first time Zach has tried this recipe and he’s a big fan. Safe to say we’ll be making these for Christmases to come. Enjoy and have the best holiday season. xx
SUGAR COOKIES
1 1/2 cups confectioner’s sugar
1 cup butter, softened
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
Mix confectioner’s sugar, butter, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar.
Cover and refrigerate for at least 3 hours (I typically refrigerate overnight).
Heat oven to 375 degrees F.
Divide dough into halves. Roll each half into 3/16 thick (thicker if you prefer softer, chewier cookies) on a lightly floured surface.
Cut into desired shapes with cookie cutters. Place on a lightly greased cookie sheet and bake for 7 minutes, or until the edges are slightly browned.
This makes about 4 dozen, depending on how big your cookie cutters are.
ROYAL ICING
3 large eggs (just the whites)
1 tsp vanilla
4 cups of confectioners sugar
Place egg whites in the bowl and beat using the whisk attachment of an electric mixer until frothy. Add 1/4 cup of the sugar and mix well.
Gradually add in the remaining sugar, beating on low speed and scraping down the sides.
Increase the speed to high and beat the mixture until soft peaks form, about 5 minutes.
Add in a tablespoon or two of water to thin the icing to the consistency you want like.